Trapp 2X4 004 - Beer Recipe - Brewer's Friend

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Trapp 2X4 004

293 calories 24.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 180 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 293 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday September 28th 2021
1.089
1.015
9.8%
37.9
10.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 61.5%
3.50 lb Weyermann - Munich Type I3.5 lb Munich Type I 38 6 21.5%
1 lb Mecca Grade - Opal 221 lb Opal 22 35.6 22 6.2%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.1%
12 oz Cane Sugar12 oz Cane Sugar - (late boil kettle addition) 46 0 4.6%
0.50 lb Mecca Grade - Shaniko (White Winter Wheat)0.5 lb Shaniko (White Winter Wheat) 39 3.1 3.1%
16.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - Nugget0.75 oz Nugget Hops Pellet 13.9 Boil 180 min 37.9 100%
0.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Campden Tablets Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 90 min.
2 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion 160 °F 148 °F 75 min
1 gal If needed. Batch Sparge -- 180 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.66 g | 46.6 qt) 9.19 36.8  
Mash volume with grains (equipment estimates 12.9 g | 51.6 qt) 10.43 41.7  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.47 g | 37.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Start Fermentation temp at 72 degrees and let it free rise to 85 degrees until FG hit. Raise to 87 and let sit for 3 more days. Cold Crash for 7 days and then move to counter for 2 days. Bottle after 2 days at room temp with 5 ounces of cane sugar.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-11 14:15 UTC